Pickled Banana Peppers

Whether you’re adding them to salads, sandwiches, tacos or pizzas, or enjoying them straight from the jar, these Pickled Banana Peppers are super easy to make, keep for months, and taste absolutely fabulous!   

You’ve likely seen those jars of pickled banana peppers on the store shelf stashed next to the pickled onions, pickled veggies and olives.  You may also know them as pickled pepperoncini which are in the same family and are very similar.  Did you know they’re super easy to make yourself?  Whether you have a bumper crop of peppers growing in your garden or you find a great deal at the store, pickling them is a fantastic way to extend their shelf life by many months.  Plus they’re absolutely delicious!

Come learn how to make pickled peppers!  We’re making pickled banana peppers but you can use any pepper you like.

While my climate is not remotely conducive to growing peppers, I grew a bunch of these in my greenhouse this year and have been pickling all of them because they’re so delicious that way.  Be sure to select peppers that are fresh and firm without wrinkles, soft or dark spots.

How Do You Use Pickled Banana Peppers?

Toss them in leafy green salads, pasta salads, potato salads, chicken salads, tuna salads, egg salads; add them to sandwiches, salsas, egg bakes, tacos, burritos, quesadillas, on pizza and flatbreads; serve them with cheese and charcuterie boards, etc.  Or just pop them in your mouth straight from the jar!

How Long Do Pickled Banana Peppers Last?

It depends on their storage conditions but to maximize storage time keep them in a tightly sealed jar in the refrigerator.  Under those conditions they will last MANY months.

How to Make Pickled Banana Peppers

For pickled banana peppers I like to keep the spices to a minimum.  Unlike my homemade Pickle Relish, Sweet Pickle Relish and Corn Relish which I like to pack full of flavor, I like to keep the flavor profile of my pickled banana peppers clean and simple.  That way the fabulous flavor of the peppers is supported and enhanced rather than drowned out.

This recipe will remind you of your favorite deli-style pickled peppers.

1. Start by selecting the freshest peppers you can find.  Do not use ones that are soft, wrinkly or have dark spots.
2. Wash and slice the peppers, discarding the seeds.
3. Place the garlic, bay leaf and peppercorns in the bottom of each jar and then pack in the sliced peppers.
4. Place the vinegar and water in a small pot along with the salt and sugar and heat until the salt and sugar dissolves.
5. Pour the hot vinegar over the peppers until the peppers are immersed under the liquid, pressing them down with a butter knife to eliminate air pockets.
6. Close the lid tightly and let it cool completely at room temperature and then transfer the jar to the fridge.  For the best flavor let the jar sit for at least 1-2 weeks before using, occasionally giving the jar a good shake.
7. For the best flavor let the jar sit for at least 1-2 weeks before using.

Visual Recap:

Slice the peppers, discarding as many seeds as you reasonably can. 

Place the garlic, bay leaf and peppercorns in the bottom of a 1 quart (1 liter) glass jar.

Pack in the sliced peppers.

Place the vinegar, water, sugar and salt in a small pot and bring to a boil, stirring until the sugar and salt are dissolved.

Pour the hot vinegar over the peppers until the peppers, pressing them down with a butter knife to eliminate air pockets.

Close the lid tightly and let it cool completely at room temperature and then transfer the jar to the fridge.  

For the best flavor let the jar sit for at least 1-2 weeks before using, occasionally giving the jar a good shake.

Enjoy!

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For more pickled goodness be sure to also try our:

• Pickled Beets

• Pickled Turnips

• Dilly Beans

• Pickled Asparagus

• Pickled Onions (British Pub Style)

Pickled Banana Peppers

Kimberly Killebrew

Whether you're adding them to salads, sandwiches, tacos or pizzas, or enjoying them straight from the jar, these Pickled Banana Peppers are super easy to make, keep for months, and taste absolutely fabulous!   

Print Recipe

5 from 8 votes

Prep Time 10 mins

Cook Time 5 mins

Chill Time 7 d

Total Time 7 d 15 mins

Course condiment, Side Dish

Cuisine All, American, Italian

Servings 1 quart

Calories 261 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 12 ounces banana peppers (or peppers of choice) , washed and sliced, discarding as many seeds as you reasonably can(select fresh peppers without wrinkles, soft or dark spots)
• 2 cloves garlic , cut in half and smashed
• 2 teaspoons black peppercorns
• 1 bay leaves
• 2 cups white vinegar
• 1 cup water
• 1-2 tablespoons sugar (optional; or use more if you prefer your peppers sweeter)
• 3/4 teaspoon sea salt
• Note: If you prefer a richer color (some store-bought peppers include food coloring) you can add 1/2 to 1 teaspoon ground turmeric to the pot when you're heating up the brine.

Instructions

 

• Place the garlic, bay leaf and peppercorns in the bottom of a 1 quart (1 liter) glass jar. Pack in the sliced peppers.

  Place the vinegar, water, sugar and salt in a small pot and bring to a boil, stirring until the sugar and salt are dissolved. Pour the hot vinegar over the peppers until the peppers, pressing them down with a butter knife to eliminate air pockets.

  Close the lid tightly and let it cool completely at room temperature and then transfer the jar to the fridge.  

  For the best flavor let the jar sit for at least 1-2 weeks before using, occasionally giving the jar a good shake.

Nutrition

Serving: 1quart | Calories: 261kcal | Carbohydrates: 38g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 1813mg | Potassium: 988mg | Fiber: 14g | Sugar: 19g | Vitamin A: 1157IU | Vitamin C: 283mg | Calcium: 128mg | Iron: 2mg

Keyword Canning, Pickled Banana Peppers, Preserving

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